Based off of the delicious flavors in Moroccan and Spanish cooking. Tastes great served over pearl couscous.
White wine can be substituted for the vermouth.
Made it as a soup by adding 4 cups of chicken broth, diced tomatoes and pasta. Topped with mozzarella and crumbled bacon.
Read MoreMade it as a soup by adding 4 cups of chicken broth, diced tomatoes and pasta. Topped with mozzarella and crumbled bacon.
The bacon adds a great layer of flavor. I had pearl couscous on hand, but my husband thought noodles would be a better choice. That's how I served it, and would in the future, as well. I did cut back a bit on the tomato sauce, and although the instructions don't say to slice the olives, I did cut them in half. Next time, I will not cook the chicken to a “deep golden brown,” would just cook until lightly browned. This mixture simmers for an hour, and the chicken cubes ended up a little tough on the exterior from overbrowning. Easy to make with a deep rich flavor, just takes some time to "stew" (pun intended) for the flavors to meld and the sauce to reduce. I would make this again.
I added cumin ,bay leaf and a sweet potato since I had one on hand. Very delicious **used gin since no vermouth or white wine available I put over long grain rice
This recipe is delicious!! I have done twice already and will definitely do it again. For the second time I substituted the bacon with ham and the green olives with black olives as I thought the green olives made the dish to salty (to my taste). Served over a bed of white rice.